ZP holds a weekly webinar on our FoodSense Technology for measuring the Scoville Heat Units (SHU) of chillies and chilli products and the pungency of ginger.
At FoodSense, one of the questions we are occasionally asked is: "If a FoodSense Generation Four result differs from a laboratory HPLC result, which one should be trusted?" The instinctive response fr
One of the most common questions we receive is how FoodSense Generation 4 (FSG4) compares with traditional HPLC methods used to determine capsaicinoid content and calculate Scoville Heat Units (SHU).
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